Prep 5 mins
Cook 3 mins
Tomoko who lives with us rang her mother in Japan for this recipe. it's so simple, but it really is yummy. Don't over cook your broccoli-it's got to be bright green and crisp.
- 1 kg broccoli, cut into florets
- 2 tablespoons soy sauce
- 1 tablespoon soy sauce
- 1 1⁄2 cm karashi mustard (Japanese mustard sold in a tube-about 1 teaspoon Mild English mustard would substitute))
- Bring a large pot of water to the boil.
- Throw in the broccoli florets, and return to the boil.
- Boil for 3 minutes, them remove, and drain in a colander uner running cold water.
- Add the 2 tablespoons of soy and toss to mix.
- In another bowl, mix the Karashi and 1 tablespoon of soy sauce.
- Pour this mix over the broccoli, mix and eat!
YUM! I used English Coleman's mustard and not knowing what karashi mustard was I added in about 1/2 teaspoon of coarsely crushed Szechuan peppercorns. Super easy and super good! Accompanied pan grilled pork chops, sticky rice and simple tossed green salad with seasonal vegetables. Organic broccoli from the CSA box, too! Made for Make My Recipe Downunder/August.
A very quick and easy recipe to make. I used fresh brocolli from the garden and because I did not have karashi mustard, I used half honey mustard and half dijon. We also found it a little salty but quite enjoyed it.
We ate it cold as a salad and even though it was very nice, just seemed to be missing something, maybe the karashi mustard gives this a lot more flavour than the normal mustard and is the ingredient needed.
Very nice. I took the advice of others and didn't use the 2 tbsp of soy sauce, I simply tossed the broccoli in the dressing. I did add some dried onion and some dried garlic to the dressing and it was great! Husband and I enjoyed it. THANKS!